Okinawa cooking small classroom 👩🏻‍🍳Okinawa sea grapes ②

Sea grapes are a specialty of Okinawa, also known as "green caviar." They can be enjoyed with a vinegar and soy sauce dressing or made into sushi, offering a unique and delightful texture. Biting into these beautiful little green berries releases a fragrant, briny aroma. They can also be paired with tuna, sashimi, and other seafood, adding a beautiful visual appeal when plated.

Last time I shared two appetizers with you, and today I'll share three more main dishes to create a rich sea grape feast together with the appetizers!

Sea grape handscroll

Material:

• 4 cups of rice
• Okinawa brown sugar powder 60g
• 25g Okinawa sea salt
• 80cc Japanese vinegar
• sea ​​grapes (as needed)
• Cucumber (appropriate amount)
• seaweed (as needed)

step:
1. After washing the rice, put it in the rice cooker and cook it.
2. Mix Okinawa brown sugar powder, Okinawa sea salt, and Japanese vinegar together, then mix with cooked white rice. While mixing the seasonings and rice, use a fan to cool the rice while stirring.
3. Place the sushi rice on the seaweed, then add cucumber and sea grapes, and roll it into a hand roll.

Sea Grape Tuna Donburi

Material:

• 4 cups of rice
• Okinawa brown sugar powder 60g
• 25g Okinawa sea salt
• 80cc Japanese vinegar
• sea ​​grapes (as needed)
• Tuna (as needed)
• Perilla leaves (appropriate amount)
• Wasabi (appropriate amount)
• Soy sauce (appropriate amount)

step:
1. After washing the rice, put it in the rice cooker and cook it.
2. Mix Okinawa brown sugar powder, Okinawa sea salt, and Japanese vinegar together, then mix with cooked white rice. While mixing the seasonings and rice, use a fan to cool the rice while stirring.
3. Place the sushi rice in a bowl, then add the tuna, sea grapes, and shiso.

Cold Sea Grape Garlic Spaghetti

Material:

• Octopus tentacles (cooked) 150g
• 60g celery
• 3 cloves of garlic
• 1 chili pepper
• 2 tablespoons of white wine
• 2 tablespoons of olive oil
• 200g pasta
• 2 tablespoons of salt + to taste
• 200cc of water after cooking pasta
• sea ​​grapes (as needed)

step:
1. Add 3L of water to a pot and bring to a boil. Add the pasta and 2 tablespoons of salt. Set the pasta cooking time to 1 minute longer than the time indicated on the packaging. Once cooked, drain the pasta in a sieve, knead it with cold water, and then strain out the excess water.
2. Cut the octopus tentacles into bite-sized pieces. Slice the celery and garlic thinly. Remove the seeds from the chili peppers and cut them into round slices.
3. Heat olive oil, garlic, and chili peppers in a wok over medium heat. Once the garlic is fragrant, add the celery and stir-fry. Then, add the white wine, octopus, and the water used to cook the pasta, and stir-fry until well combined. Pour the sauce into a bowl and place it on ice to cool.
4. Add the pasta from step 1 to the bowl in step 3 and mix well. Taste and add salt to taste.
5. Place the pasta on a plate and add sea grapes.